Sourdough fermentation reshapes wheat fibers through enzyme activity, influencing bread texture, nutrition, and flavor. Bread ...

Yeast biotechnology has emerged as a cornerstone in the evolution of fermentation science, with particular relevance to wine production. Through the integration of advanced molecular biology, ...

Humans have used fermentation to produce wine, bread, and other related products for centuries. An article published in Microorganisms describes fermentation as the conversion of sugars or ...

The Department of Food Science and Human Nutrition and CSU Extension invite the public to attend the next session in the Everyday Nutrition for Health Webinar series, titled “Fermentation and Health: ...

Food scientists evaluated 11 commercially available yeast strains to identify their strengths based on chemical analysis and sensory panel opinions. Most of the yeasts that were tested are strains ...

Japan is reinforcing its position as a global powerhouse in microbiota research and fermentation science, as the country prepares to host the First Conjoint Meeting - International Society of ...

MTSU has announced a new degree program, a Bachelor of Science in Fermentation Science, within the School of Agribusiness and Agriscience. The program was spearheaded by professor Tony Johnston, a ...

Matt McCarroll, director of Fermentation Science Institute at SIU, reaches into a container of barley in the institute that is in the McLafferty Annex Collaborative Research Facility on the west side ...

Now more than ever, students are creating their own degree paths through MTSU’s University College. Students with a wide range of experience or those seeking a broad-based educational experience can ...